Mushroom Bean Barley Soup Recipes

BARLEY AND MUSHROOMS WITH BEANS

Steps:

• Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
• Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
• Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.

MUSHROOM BARLEY WHITE BEAN SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Caramelize shallots and garlic, about 1 minute.
• Add cremini and shiitake mushrooms. Cook for 3-5 mins until they get a little soft.
• Add vegetable stock, water, salt, and pepper, barley, and parsley. Bring to a boil then cover and simmer for 15 mins.
• Add tomato paste and lemon juice. Cover and continue to simmer for another 15-20 mins, until barley is cooked all the way through.

MUSHROOM BEAN BARLEY SOUP

Steps:

• Soak beans according to package directions. In a large skillet, cook the mushrooms, onions and leek in butter over medium heat until tender. Add garlic; cook 1 minute longer. , Transfer to a 6-quart slow cooker. Drain and rinse beans, discarding liquid. Add beans and remaining ingredients to slow cooker. Cover and cook on low for 5-6 hours or until beans and vegetables are tender. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

VERY EASY MUSHROOM BARLEY SOUP

Steps:

• Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

HEALTHY DRIED MUSHROOM AND BARLEY SOUP

Steps:

• Place the dried mushrooms in a medium bowl and cover with the boiling water. Let soak until well hydrated and softened, about 15 minutes. Strain through a fine-mesh sieve, reserving the liquid. Roughly chop the porcini and set aside.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, cremini mushrooms if using, 1/4 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until all vegetables are tender and mushrooms are golden brown, 8 to 10 minutes.
• Add the garlic, 1 tablespoon of the vinegar and the tomato paste to the pot, then continue to cook, scraping up any brown bits from the bottom of the pan with a wooden spoon. Sprinkle the flour and thyme evenly over the vegetables and cook, stirring, until flour is dissolved and no longer raw, about 1 minute. Stir in the barley, broth, reserved mushroom liquid and porcini, 1/2 teaspoon salt and several grinds of pepper. Bring to a boil, then reduce to a simmer, cover slightly and cook until the barley is tender and the soup has thickened and reduced slightly, 30 to 35 minutes.
• Season with salt and pepper. Stir in the remaining 1 tablespoon vinegar and ladle into 4 bowls. Dollop with sour cream, sprinkle with parsley and serve with a slice of bread, for dipping.

SUNNY'S EASY WHITE BEAN AND MUSHROOM SOUP

Steps:

• In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
• Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
• Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.

MUSHROOM AND BARLEY SOUP

Steps:

• Place the meat and a pinch of salt in a 3-to-4-quart soup pot. Add water to cover. Bring to a boil, skim the foam from the surface, cover, reduce the heat and simmer gently for one hour.
• Add the carrot, celery, onion, parsnip and/or parsley root, knob celery and parsley sprigs.
• Remove the dried mushroom caps from their soaking liquid and chop coarsely. Add to the soup. If the soaking liquid is not sandy, add it to the soup.
• Simmer for one hour, then add the barley. Simmer for 30 minutes to one hour more, or until the meat is very tender. If the soup thickens too much add a little boiling water as needed.
• Remove the meat, trim off the fat and cut in chunks or spoonsize pieces. Return to the pot. Vegetables can be diced and returned to soup or eliminated, as you prefer.
• Skim the fat from the surface of the soup. Season to taste and sprinkle in the dill if desired. Serve each portion of soup and meat with half a large (or 1 small) boiled potato.

CREAMY MUSHROOM, BARLEY AND LIMA BEAN SOUP

Steps:

• PREPARATION:.
• Cut the stems off the portabella mushrooms, slice into ¼ inch thin pieces and then cut each in half, set aside.
• Clean the white button mushrooms and slice into big pieces, set aside.
• Clean the carrot and then cut into diagonal slices, set aside.
• Cut into thin slices the swiss cheese and set aside.
• COOKING INSTRUCTIONS:.
• This recipe is based on using a slow cooking crock pot set to 4 hours, high/fast cooking and will depend on you model crock pot; Step #1, 2 hours cooking time, Step #2, 1 1/2 hours cooking time and Step #3, ½ hours cooking time.
• Step #1- In a crock pot add the stock, barley, portabella mushrooms, carrots , margarine, 2 tablespoons fresh chopped basil leaves, sage, thyme, garlic salt, Mrs. Dash, pinch of white pepper, a quick stir and cook for 2 hours.
• Step #2- Next add the white button mushrooms and lima beans, a quick stir and cook for 1 ½ hours.
• Step #3- Next add the half & half cream, Harvey's Bristol Cream, a quick stir and cook for ½ hour.
• Ladle soup into individual bowls, topped with some swiss cheese and place in a microwave for about 2 minutes to melt the cheese.
• Finally add some chopped basil/arugula leaves on top of each individual bowl and serve.
• Enjoy!
• NOTES:.
• You can serve this soup with a bowl of sour cream on the side and allow guests to add to their soup as desired.
• This soup can be served for as a main meal in the evening or for a hearty nice lunch as well.

MUSHROOM BARLEY SOUP

Steps:

• In a medium pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft. You can make this the night before.
• Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Cook until soft. Add the carrots and celery and cook until tender, about 5 minutes. Add the sliced mushrooms and cook until they are soft. Add the vegetable broth, water, bay leaves, and fresh thyme. Simmer for about 10 minutes. Stir in the cooked barley and cook for 15 minutes or so.
• Remove the bay leaves. before serving. Add salt and pepper to taste. Serve hot.

MUSHROOM BARLEY SOUP

Steps:

• In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside. , Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper. , Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.

MUSHROOM BARLEY SOUP

Steps:

• In a very large soup pot, combine all the stock ingredients. Bring to a boil and then simmer for two hours. Strain the broth into another large pot. Save the meat, but discard the rest of the solids. If the stock in your new pot is greasy, let it cool for about 15 minutes and then place 6 ice cubes in the pot. The grease will immediately congeal and you can spoon out the ice cubes and grease in one fell swoop. Your homemade beef stock is ready.
• Now it is time to make the soup. First, taste the stock and add salt and pepper to taste. Then add the onion, celery, parsnips, carrots, pearl barley, and sliced mushrooms. Bring to a boil and then add the tomato paste, bay leaves, and parsley. Simmer 30 minutes, until the barley is soft. Then add the saved beef and cook for another 45 minutes You might need to add a little water if too much liquid has evaporated.